Blueberry Bread Pudding

Blueberry Bread Pudding is a sweet combination of buttery croissants, tart blueberries, and bright lemon zest for a bread pudding you will crave again and again.

Prep Time 25

Cook Time 50

Total Time 1 15

Servings servings

Ingredients

1 tablespoon lemon zest from about 2 large lemons
1 cup granulated sugar
5 tablespoons salted butter melted and cooled slightly
5 large eggs
2 ½ cups heavy cream
2 teaspoons vanilla extract
8 large croissants about 18 ounces
1 cup fresh blueberries

Instructions

Preheat oven to 350°F. Grease a 9 x 13-inch baking pan with butter or cooking spray and set it aside.
In a large bowl, use your fingertips to rub together the lemon zest and sugar until the two are well combined and the sugar is moistened and fragrant.
Whisk in the melted butter, followed by the eggs. Add the heavy cream and vanilla and whisk until well combined.
Use your hands to tear the croissants into 1-inch pieces and layer into the prepared pan. Top with the blueberries.
Pour the egg mixture over the croissants. Gently push the croissant pieces down, stirring very gently to ensure even coverage with the egg mixture. Cover with foil and let sit at room temperature for 15 minutes to soak.
Leave the bread pudding covered with the foil and bake in preheated oven for 35 minutes.
Remove foil and bake for an additional 15-20 minutes to brown the top. The bread pudding is done when the custard is set, but still soft.
Serve with lemon curd, if desired.

Notes

I prefer fresh blueberries in this recipe, but you could use frozen if that’s all you have. If using frozen berries, do not thaw them before adding them to the pudding.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat individual portions in the microwave for 30-60 seconds. Reheat larger portions in a foil-covered oven-safe dish in a low oven until warmed through.